Roast pumpkin with sage brown butter

Hello Gourd-geous!

What is roast pumpkin with sage brown butter?

Pumpkin just got a glow-up! Roasted to perfection and tossed with sage-infused brown butter, this roast pumpkin with sage brown butter is the cosy side dish of your dreams.

You’ll love it if…

… you want a simple yet elegant side dish that steals the show with nutty, sweet and herby goodness in every bite!

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If you’ve been following for a while, you would have heard me wax lyrical about butter. But what’s better than butter? Brown butter. When butter is cooked until the milk solids caramelise, something magical happens. It transforms from smooth and creamy to nutty and golden. Called beurre noisette in French which translates to hazelnut butter – a much prettier and more apt name for this golden miracle.

Brown butter’s best friend is roasted pumpkin. Why? The sweetness of roasted pumpkin pairs so well with the hazelnut flavours of beurre noisette. Sage leaves and garlic get crisped up in the butter, and this is the point you will start salivating because the fragrance is beyond delicious. The roast pumpkin gets tossed in there and the edges crisp up, but the centre stays soft and buttery.

Now the pumpkin is buttery and the the butter is nutty. Its a hell of a delicious ride.

Prepare the Ingredients

roast pumpkin with sage brown butter ingredients - pumpkin, garlic, sage, butter, olive oil, honey, lemon, salt and pepper

Roast the Pumpkin
Toss cubed pumpkin in salt, black pepper powder and olive oil.

Place in a roasting pan covered with foil and roast in the oven at 150℃ (300℉) for 40 minutes or until cooked through.

roast pumpkin with sage brown butter ingredients - pumpkin roasted in a pan with sage, lemon, butter, honey, salt and pepper

Sauté the Pumpkin in Butter

In a non stick pan on medium heat, add butter, minced garlic and sage leaves. Sauté until the butter is brown and the garlic is cooked through.

Add the roasted pumpkin, toss until the pumpkin is browned. Add nutmeg and honey and sauté for a further minute.

roast pumpkin with sage brown butter ingredients - pumpkin, garlic, sage, butter, olive oil, honey, lemon, salt and pepper in a pan

Serve and Enjoy!
To serve, transfer to serving bowl, add lemon juice and toss to coat the pumpkin.

roast pumpkin with sage brown butter in a bowl

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Select the Right Pumpkin: Opt for sugar pumpkins or kabocha squash; their firm, sweet flesh holds up well during roasting and complements the nutty brown butter.
Master the Brown Butter: Melt butter over medium heat; once it foams, add garlic and fresh sage leaves and cook until the butter turns golden brown and emits a nutty aroma, about 2–3 minutes.
Zest for Better Flavour : add the zest of 1 lemon as well as lemon juice and toss well right before serving

Roast pumpkin with sage brown butter

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Total Time 1

Course Side Dish

Servings 2 servings

Calories 330 kcal

Equipment

Oven and roasting pan / baking tray
Non-stick Pan

Ingredients

2 cups pumpkin cubed
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons garlic minced
1 tablespoon sage leaves fresh or dried (around 15-20 fresh leaves)
1 teaspoon black pepper powder
½ teaspoon nutmeg
1 tablespoon honey
1 tablespoon lemon juice
Salt to taste

Instructions

Toss 2 cups cubed pumpkin in salt, 1 teaspoon black pepper powder and 1 tablespoon olive oil.
Place in a roasting pan covered with foil and roast in the oven at 150℃ (300℉) for 40 minutes or until cooked through.
Remove from oven. In a non stick pan on medium heat, add 2 tablespoons butter, 2 tablespoons minced garlic and 1 tablespoon sage leaves. Sauté until the butter is brown and the garlic is cooked through.
Add the roasted pumpkin, toss until the pumpkin is browned. Add ½ teaspoon nutmeg and 1 tablespoon honey and sauté for a further minute.
To serve, transfer to serving bowl, add 1 tablespoon lemon juice and toss to coat the pumpkin.

Video

Keyword brown butter, roast pumpkin with sage brown butter, Roasted pumpkin, Side Dish

FAQ

How do I prevent the pumpkin from becoming mushy during roasting?

Cut the pumpkin into uniform 1-inch chunks to ensure even cooking, and roast at 150℃ (300℉) for 40 minutes or until tender and caramelised.

What’s the best way to achieve a nutty brown butter without burning it?

Melt butter over medium heat; once it foams, add sage leaves and cook until the butter turns golden brown and emits a nutty aroma, about 2–3 minutes.

Can I prepare the sage brown butter in advance?

Yes, but for optimal flavour and texture, prepare it fresh to maintain the crispness of the sage leaves.

What kind of pumpkin is best for this recipe?

Use a sweet, firm-fleshed pumpkin like sugar pumpkin or kabocha squash. Both hold their shape well during roasting and have a naturally rich, nutty flavour that pairs beautifully with sage brown butter.